Directions

1. Preheat the oven to 180 °C.
2. Spray 2 cake tins (2 x 18cm/7in) with Frylight covering the surfaces.
3. Cream the butter and the sugar together in a bowl until pale and fluffy.
4. Beat in the eggs, a little at a time, and stir in the vanilla extract.
5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
6. Divide the mixture between the cake tins and gently spread out with a spatula.
7. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
8. Remove from the oven and set aside for 5 minutes, then tip out on to a wire rack to cool.
9. Sandwich the cakes together with jam and buttercream or freshly whipped cream and sprinkle with icing sugar on top.